Last night, I cracked open my gift guide to make the Earth Balance-submitted recipe for Twice-Baked Sweet Potatoes with Ginger-Lime Peanut Sauce:

Dude. These taters rule. They're stuffed with mashed sweet potato mixed with sauteed kale and shiitake mushrooms and a sauce made of peanut butter, coconut aminos (or tamari), lime juice, and fresh ginger. I managed to slice off a giant chunk of skin while grating the ginger on my microplane, but these potatoes are so good, I don't even care that I'm missing part of my pinky finger.

I figured this meal needed some protein, so I also made the Broiled Blackened Tofu from Appetite for Reduction:

I pressed the tofu overnight in my Tofu Xpress, so it got super-firm. The tofu is rubbed with a mixture of smoked paprika and other spices and herbs. Then it's broiled until blacked. For the photo, I cut the tofu into strips so you could see the white inside contrasting with the dark outside. I really don't understand why people eat meat when they could eat like this instead.

Your last sentence pretty much sums up many mealtime conversations Logan and I have. Because the food I eat now is 102050505 times better than the meat stuff I ate back in the day, for realz. Also, I have to make those sweet potatoes.

My name is Bianca ...

About Me

I'm a 9-year vegan, 19-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.